Leeks With Buttered Bread Crumbs
Tender roasted leeks topped with buttery breadcrumbs and a hint of Parmigiano-Reggiano cheese create a delightful and sophisticated dish. Perfect as a side or as a main course, this recipe elevates the humble leek to a star-worthy status.
— Constant Cookbook
Ingredients
- 1 lb. leeks (about 4), each about 1 inch in
- diameter, halved lengthwise
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. dry white wine
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup fresh French bread crumbs
- 2 Tbs. grated Parmigiano-Reggiano cheese
- 2 Tbs. unsalted butter, melted
Instructions
- Preheat an oven to 400°F.
- Place the leeks, cut side down, on a rimmed baking sheet. Brush with about 1 1/2 tsp. of the olive oil. Turn the leeks cut side up, push them close together and brush with the remaining 1 1/2 tsp. olive oil. Sprinkle with the wine and season generously with salt and pepper.
- In a small bowl, toss together the bread crumbs, cheese and butter until the crumbs are evenly moistened. Sprinkle evenly over the leeks. Roast the leeks, without turning, until they are tender when pierced with a knife, their edges are browned and the crumbs are toasted, 20 to 30 minutes.
- Remove the pan from the oven and transfer the leeks to a platter or individual plates. Serve immediately. Serves 4.
- <b>Variation:</b> To make Leeks with Seasoned Buttered Bread Crumbs, add 1 Tbs. minced fresh herb, such as thyme or marjoram, to the bread crumb mixture and toss to mix.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting,</i> by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
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